Food Allergies
Approximately
15 million people in the U. S. have food allergies, including 1 in 13
children. The most common food allergies−peanuts, tree nuts, milk,
eggs, wheat, soy, fish, and shellfish−affect 90 percent of all
food-allergic reactions in the United States. Testing can help to
determine if one is allergic to a certain food or if the symptoms are
caused by something else. A family history of food hypersensitivities
may increase the likelihood of having the susceptibility, and should
be discussed with a physician or allergist before testing.
When one’s immune system attacks a food protein mistaking it as a threat, it is called an allergic reaction. The food protein attacked by the body is referred to as an allergen. Frequent symptoms of allergic reactions include itching or swelling in the mouth, vomiting, hives, abdominal pain, and tightening of the throat or trouble breathing. A more serious type of reaction is anaphylaxis, a dangerous and potentially fatal reaction to an allergen that can threaten breathing and blood circulation. It is best to seek medical attention if someone is experiencing these symptoms, and a trip to the emergency room is imperative when experiencing anaphylaxis.
One must also be cautious of unexpected allergen sources because it is likely that consumables may list them by a different name. When possible, ask questions about food contents to help prevent accidental allergen consumption. Although ordering items that do not contain foods one is allergic to, cross-contamination is always possible and should be considered before ordering or attending restaurants where allergens are handled regularly.
The key to living safely with food allergies involves taking precautions to ensure allergens are not consumed, and proactively preparing for accidental allergen consumption. People with allergies should have an immediate source of epinephrine readily available for emergencies. More information on food allergies and living with them can be found at www.foodallergy.org.
When one’s immune system attacks a food protein mistaking it as a threat, it is called an allergic reaction. The food protein attacked by the body is referred to as an allergen. Frequent symptoms of allergic reactions include itching or swelling in the mouth, vomiting, hives, abdominal pain, and tightening of the throat or trouble breathing. A more serious type of reaction is anaphylaxis, a dangerous and potentially fatal reaction to an allergen that can threaten breathing and blood circulation. It is best to seek medical attention if someone is experiencing these symptoms, and a trip to the emergency room is imperative when experiencing anaphylaxis.
One must also be cautious of unexpected allergen sources because it is likely that consumables may list them by a different name. When possible, ask questions about food contents to help prevent accidental allergen consumption. Although ordering items that do not contain foods one is allergic to, cross-contamination is always possible and should be considered before ordering or attending restaurants where allergens are handled regularly.
The key to living safely with food allergies involves taking precautions to ensure allergens are not consumed, and proactively preparing for accidental allergen consumption. People with allergies should have an immediate source of epinephrine readily available for emergencies. More information on food allergies and living with them can be found at www.foodallergy.org.
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